14 OZ. of fresh egg fettuccine
7 OZ. of cucumbers
7 OZ. of fresh shelled peas
4 1/2 OZ. of baby spinach
12 of shrimp
11 of green アスパラガス spears
1 of limes
Vegetable broth
Extravirgin オリーブ oil
Salt
Pepper
1.
For the fettuccine and scampi over cream of asparagus, peel the cucumbers, keeping the Skins（スキンズ） aside, and cut them into pieces. Marinate with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the ジュース of 1/2 ライム for 30 minutes. Blanch the cucumber Skins（スキンズ） in salted boiling water for a few seconds; drain and, in the same water, blanch the peas for 2-3 minutes.
2.
Peel the アスパラガス and cook three of them with 1 glass of broth for 5 minutes; season with salt if needed and blend them to obtain a cream. Cut the remaining アスパラガス lengthwise into thin strips. Shell the shrimp, remove the dark vein and brown them in a pan, greased with a drizzle of oil, for 30 seconds; salt and pepper and remove from the pan. Boil the fettuccine in abundant salted water, until they rise to the surface.
3.
At the same time, cook the spinach, アスパラガス sticks, cucumber peels with the ジュース of 1/2 lime, 2 tablespoons of the fettuccine cooking water, a pinch of salt and a grind of pepper for 2-3 minutes. Dress the fettuccine with the アスパラガス cream, plate and finish with the shrimp, all the vegetables, the peas, the pieces of marinated cucumber, grated ライム zest and, to taste, a few レモン balm leaves.
Buon appetito!
